In deep 12 inch skillet, heat onions, brown sugar and butter over medium-high heat 12 to 15 minutes, until onions are browned and glazed, stirring occasionally.
Reduce heat to medium, add cranberries, vinegar, tomato paste, chipotle puree or ground red pepper, salt and one cup water. Cook, uncovered, until most cranberries pop and mixture thickens slightly, 10 to 15 minutes, stirring occasionally.
Spoon into serving bowl; cover and refrigerate until well chilled, at least 3 hours or up to 4 days.
Ingredients:
